Atributos sensoriais e aceitação de sucos de uva comerciais

Pontes, Pamella Rio Branco; Santiago, Savanna Santos; Szabo, Tatiana Nogueira; Toledo, Luciana Passos; Gollücke, Andréa Pittelli Boiago

doi:10.1590/s0101-20612010000200004

Cited by 11 publications

(10 citation statements)

References 5 publications

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“…The combination of pulps in such proportion provided a desirable fluidity to the product, increasing its sensory acceptance. Pontes et al (2010), when evaluated the acceptance of commercial grape juice in Brazil, reported a similar result to that obtained in this work, where the samples presenting higher sweetness were the most accepted by the panelists. The same behavior was also observed by Rødbotten et al (2009), when evaluating the acceptance of apple juice containing different concentrations of added sugar.…”

Section: Smoothie Sensory Evaluation and Bioactive Compoundssupporting

confidence: 85%

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

et al. 2017

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On the present study a banana, strawberry and juçara smoothie was developed using an experimental mixture design. The juçara proportion was kept constant while the banana:strawberry ratio varied and the main responses were the sensory acceptability and the antioxidant capacity. From five formulations, only the one with the highest percentage of strawberry was rejected, most likely due to its lower sugar content and higher acidity. On general, panelists chose the sweeter formulations, which were those with a higher percentage of banana. Relating to the consistency, the best formulation was the one containing the same proportion of strawberry and banana pulp, which provided a better flow to the product. Additionally, this sample showed intermediate values of phenolic compounds and antioxidant capacity, as well as desirable physicochemical characteristics. On spite of being possible to obtain four formulations with good sensory acceptance, the one with equal amounts of banana and strawberry pulp is highlighted due to its antioxidant capacity and sensory characteristics, statistically corroborated by the desirability function.Keywords: anthocyanins; Euterpe edulis; mixture experimental design; functional food; juice.Practical Application: This study may contribute to increase the added-value of juçara fruit and the availability of a healthy product for consumers.

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Section: Smoothie Sensory Evaluation and Bioactive Compoundssupporting

confidence: 85%

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

et al. 2017

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“…These results indicate that the treatments resulted in an increase in anthocyanin concentration and, consequently, in juice color, changing the visual quality as to be perceptible to the evaluators. In sensory analysis performed by Pontes et al (2010) with commercial grape juices, products with higher intensity of sensory attributes and that presented balance between them had greater acceptance. Borges et al (2011) and Maia et al (2013), in a study with 'Isabel Precoce' and 'Isabel' grapes, respectively, recommended blending their juices with other cultivars, in order to improve color and taste balance.…”

Section: Resultsmentioning

confidence: 97%

Color of berry and juice of 'Isabel' grape treated with abscisic acid in different ripening stages

Yamamoto

Koyama

Assis

et al. 2015

Pesq. agropec. bras.

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-The objective of this work was to evaluate the effect of (S)-cis-abscisic acid (S-ABA) application at different ripening stages, in increasing phenolic compounds and color of berry and juice of 'Isabel' grape (Vitis labrusca). The evaluated treatments were: control, without S-ABA application; 400 mg L -1 S-ABA applied 7 days before veraison (DBV) + 400 mg L -1 S-ABA at 35 days after first application (DAFA); 400 mg L -1S-ABA applied at veraison (V) + 400 mg L -1 S-ABA at 35 DAFA; and 400 mg L -1 S-ABA applied 7 days after veraison (DAV) + 400 mg L -1 S-ABA at 35 DAFA. There was no difference among treatments regarding the physical characteristics of berries and clusters, as well as total polyphenols in berry and juice. However, there was an increase in total anthocyanins in berry and juice with S-ABA application. Colorimetric variables indicated the increase in color of berry treated with S-ABA. Juices produced from grapes treated with S-ABA were more appreciated by tasters. The treatments with 400 mg L -1 S-ABA applied 7 days before, during, or 7 days after veraison, combined with an additional application 35 days after the first one, increment total anthocyanin concentration and color of berry and juice of 'Isabel' grape, with better juice acceptance, without affecting total polyphenol concentration.Index terms: Vitis labrusca, anthocyanins, color, growth regulador. Cor das bagas e do suco da uva 'Isabel' tratada com ácido abscísico em diferentes fases de maturaçãoResumo -O objetivo deste trabalho foi avaliar o efeito da aplicação do (S)-cis-ácido abscísico (S-ABA) em diferentes fases de maturação, no incremento de compostos fenólicos e na cor das bagas e do suco de uva 'Isabel' (Vitis labrusca). Os tratamentos avaliados foram: testemunha, sem aplicação de S-ABA; 400 mg L -1de S-ABA aplicados 7 dias antes do "véraison" (DAV) + 400 mg L -1 de S-ABA aos 35 dias após a primeira aplicação (DAPA); 400 mg L -1 de S-ABA aplicados no "véraison" (V) + 400 mg L -1 de S-ABA aos 35 DAPA; e 400 mg L -1 de S-ABA aplicados 7 dias após o "véraison" (DAV) + 400 mg L -1 de S-ABA aos 35 DAPA. Não houve diferença entre os tratamentos para as características físicas das bagas e dos cachos, bem como para os compostos fenólicos totais das bagas e do suco. Contudo, houve incremento de antocianinas totais da baga e do suco com a aplicação de S-ABA. As variáveis colorimétricas indicaram aumento da cor das bagas quando estas foram tratadas com S-ABA. Os sucos elaborados com uvas tratadas com S-ABA foram mais apreciados pelos provadores. Os tratamentos com 400 mg L -1 de S-ABA aplicados 7 dias antes, durante ou 7 dias após o "véraison", associados à uma segunda aplicação 35 dias após a primeira, promovem o incremento da concentração de antocianinas totais e da intensidade da cor das bagas e do suco da uva 'Isabel', com melhor aceitação do suco, sem afetar a concentração de polifenóis totais.Termos para indexação: Vitis labrusca, antocianinas, cor, regulador de crescimento.

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“…However, there are cytotoxicity assessments of some of the chemical constituents of the food additive classes in the formulation of these beverages, as described in the technical document that regulates these liquid preparations (Brasil, 2007). Nevertheless, it is very important to mention that the chemical composition of processed fruit juices ready for consumption, such as those from the five companies evaluated here in, is allowed and guaranteed by Brazilian law (Brasil, 2007, Ferrarezi et al, 2010Pontes et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

“…The Orange and Grape juices were selected for analysis based on studies conducted by Ferrarezi et al (2010) and Pontes, Santiago, Szabo, Toledo, and Gollucke (2010), which point them as the most appreciated by the population.…”

Section: Introductionmentioning

confidence: 99%

<b>Processed fruit juice ready to drink: screening acute toxicity at the cellular level

Silva

Sales

Santos

et al. 2017

Acta Sci. Biol. Sci.

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ABSTRACT. The present study evaluated the acute toxicity at the cellular level of processed juice ready for consumption Orange and Grape flavors, produced by five companies with significant influence on the food market of South American countries, especially in Brazil. This evaluation was performed in root meristem cells of Allium cepa L., at the exposure times of 24 and 48 hours, directly with marketed liquid preparations. Based on the results, it was found that fruit juices, of all companies considered, promoted significant antiproliferative effect to root meristems at the exposure time of 24 hours and resulted in at both exposure times, statistically significant number of mitotic spindle changes and chromosomal breaks. Therefore, under the study conditions, all juice samples analyzed were cytotoxic, genotoxic and mutagenic to root meristem cells. These results indicate that such beverages have relevant potential to cause cellular disorders and, thus, need to be evaluated more fully in more complex test systems, as those in rodents, and then establish specific toxicity at the cellular level of these juices and ensure the well-being of those who consume them.Keywords: industrialized juice, cytotoxicity, genotoxicity, mutagenicity, meristem tissue.Sucos de frutas industrializados prontos para consumo: screening da toxicidade aguda em nível celular RESUMO. Objetivou-se neste trabalho avaliar a toxicidade aguda em nível celular de sucos industrializados prontos para beber, sabor laranja e uva, de cinco empresas alimentícias de reconhecida reputação no mercado de alimentos em países da América do Sul, especialmente o Brasil. Esta avaliação se deu por meio das células meristemáticas de raízes de Allium cepa L., nos tempos de exposição 24 e 48h, diretamente nos preparados líquidos comercializados. Com base nos resultados obtidos verificou-se que os sucos de frutas, de todas as empresas consideradas, promoveram expressivo efeito antiproliferativo aos meristemas de raízes já no tempo de exposição 24h, e ocasionaram número estatisticamente significativo de alterações de fuso mitótico e quebras cromossômicas nas células do tecido analisado em todo o tempo de análise. Portanto, nas condições de estudo estabelecidas, os sucos das empresas avaliadas foram citotóxicos, genotóxicos e mutagênicos. Estes resultados são importantes em razão de indicarem que tais alimentos têm relevante potencial em causar distúrbios celulares e, portanto, devem ser avaliados em sistemas com testes mais complexo, como os em roedores, para, dessa forma, estabelecer com propriedade a toxicidade em nível celular desses alimentos e assegurar o bem-estar daqueles que os consomem.Palavras-chave: sucos industrializados, citotoxicidade, genotoxicidade, mutagenicidade, tecido meristemático.

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Atributos sensoriais e aceitação de sucos de uva comerciais

Cited by 11 publications

References 5 publications

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

Color of berry and juice of 'Isabel' grape treated with abscisic acid in different ripening stages

<b>Processed fruit juice ready to drink: screening acute toxicity at the cellular level

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